Recipes from Spice Up Your Writing Using Culinary History
Students from KCDC’s Spice Up Your Writing Using Culinary History class sent us beloved, story-inspiring recipes.
From Nicole Capo, a recipe that “blends all my favorite childhood foods into a more grown-up dish!”
Sweet Plantain-Stuffed Chicken Breasts with Guava-Pineapple Sauce (serves six)
- 6 boneless chicken breasts
- 3 ripe plantains or, if you can get them, one box of frozen ripe plantain slices
- ½ c brown sugar
- 1 tsp cinnamon
- Salt & pepper to taste
- 3 tbsp Adobo or 1 packet of Goya Sazón (if you can’t get your hands on either of these, feel free to use your favorite meat seasoning spices)
- 3 tbsp olive oil
- 1 can Goya guava nectar (or any flavor you like — I’ve previously done tamarind!)
- 2 tbsp corn starch
- ½ c brown sugar
- Toothpicks, cooking string, or unwaxed dental floss
If you’re using whole plantains, remove the skins and cut into slices. In a pan over medium-high heat, combine the plantains with the 1/2 cup brown sugar and cinnamon, stirring and mashing as they heat up. If using frozen slices, cook until warm. If using whole plantains, cook until tender. Set aside.
Place the first chicken breast between two sheets of plastic wrap, then use a meat tenderizer, mallet, or a frying pan to flatten to about a half-inch thick. Do this with the rest of the chicken breasts, then season with salt & pepper, adobo, sazón, or whatever seasoning you’re using.
Take the first breast and lie flat on a clean surface. Spoon mashed plantains lengthwise across the center of the chicken, then place another chicken breast on top, matching the edges as evenly as possible. Tie the chicken breasts together, ensuring to pull tightly (you don’t want the plantains spilling out!). Repeat with the other chicken breasts.
Drizzle olive oil on a grill pan with sides or skillet pan and place over medium-high heat. Once the pan is heated, place your chicken breasts inside, allowing to brown on one side (about 5-10 minutes). Turn the breasts over and cover the pan to allow to cook fully (about 10-15 minutes) & set aside.
Meanwhile, fill a mug or small microwaveable bowl about 3/4 with water and heat in the microwave for about 2 minutes, or until scalding hot. Stir in the cornstarch until completely dissolved. Pour the mixture along with your fruit nectar into a pot over medium heat and stir in the 1/2 cup brown sugar, tasting as you go to find your optimal sweetness. Allow to simmer until thickened.
Slice the chicken breasts into inch-thick pieces, width-wise. Pour the fruit sauce over your chicken and you’re ready to chow down!
From Stephanie Catellano, Spanish bean soup: “A very old Tampanian dish — they serve this at many landmark Tampa, Fla., restaurants, and during Gasparilla, from street vendors.”
Holly J. Morris is an editor/writer from Duluth, Ga. She says “y’all” because it is the English language’s best attempt at a plural second-person pronoun, not because she is Southern. KCDC recruited her for this reason and kept her because she’s so amazing at spreadsheets. She runs on Cheerwine.